SteamBaking
For batter based products
“Creating responsible indulgence”
Production Line
Our SteamBaking production lines
use baking trays to shape and
transport the product.
This makes our steam production line
highly flexibleand versatile.
For batter based products
A bakery process that uses steam to bake products.
During this process the product is steamed in a steam tunnel. The heat transfer of steam is more efficient than that of hot air.
This process allows you to reduce sugar and fat levels in the product while improving its taste and texture.
SteamBaking
Our solutions:
• Capacity: 10.000 -45.000 pcs/hr
• Turn-key process
• Our Steam Baking Center of Excellence
is available to bakeries for product
development, market testing and
co-manufacturing of steamed bakery
products.
Process description :
(Example steamed cakes)
1. Batter mixing
2. Oiling plates
3. Batter depositing
4. Steaming
5. Depanning
6. Cooling
7. Decorating (optional)
8. Packing
Financial & efficiency​
• Cost reduction on ingredients
• Saving on energy
• Less baking time
• Less bake loss, no rework
• Flexible baking tray system,
quick format changeover
Product & consumer
• More natural flavor
• Unique fluffy, soft and
moist texture
• Natural colors –
all colors possible
• More product volume
More natural flavor
Better texture
Health & planet
• Less calories
• Up to 40% less sugar
• Up to 50% less fat
• Improved CO2 footprint
• No acrylamides, no Maillard reaction
Applicable to:
• Batter-based products
• Cakes
• Bundt Cakes
• Cake Donuts
• Muffins
• Snack Cakes
More natural
flavor
Up to 40% less sugar!
SteamBaking for Cake Batter
A bakery process that uses steam to bake products. During this process the product is steamed in a steam tunnel.
The heat transfer of steam is more efficient than that of hot air.
This process allows you to reduce sugar and fat levels in the product while improving its taste and texture.
SteamBaking for Cake Batter
A bakery process that uses steam to bake products. During this process the product is steamed in a steam tunnel.
The heat transfer of steam is more efficient than that of hot air.
This process allows you to reduce sugar and fat levels in the product while improving its taste and texture.
SteamBaking for Cake Batter
A bakery process that uses steam to bake products. During this process the product is steamed in a steam tunnel.
The heat transfer of steam is more efficient than that of hot air.
This process allows you to reduce sugar and fat levels in the product while improving its taste and texture.
For bread dough
“Creating an even better product, with a higher profit margin”
SteamBaking for bread Dough
For bread dough and yeast-based products, we apply a hybrid baking process that combines Steaming & Baking or Steaming & Frying.
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During this process the product is
pre-cooked in a steam tunnel before it is flash-baked or flash-fried to obtain its final color and flavor.
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